Kitchen Manager

Kitchen Manager

To apply, please email a resume to

Position Description

The Kitchen Manager will be the kitchen operations leader for Zadie’s Market in downtown Marshall. The Kitchen Manager will create a program of seasonal fare that reflects our locale and caters to the tastes of residents of Marshall and tourists – crowd pleasers with special touches.

Zadie’s Market is a hybrid grocery, deli and delivery service built for the 21st century. We’re interested in connecting farmers with consumers in whatever form is most convenient. Our commitment to seasonal, local ingredients extends through our grocery offerings into our prepared foods. You’ll have access to an extensive, established network of farmers from around  WNC.

The Kitchen Manager must be grounded in the day-to-day operation of a kitchen: coordinating orders, directing line cooks and dishwashers, overseeing operating procedures and maintaining a clean and professional space. The Kitchen Manager will develop the menu and iterate items to create special, memorable food that resonates with our audience. 

The Kitchen Manager will be responsible for ordering on a budget.The Kitchen Manager will collaborate with the manager and owners to organize and maintain the budget and creatively source ingredients. The manager will be responsible for maintaining monthly food costs of 32 percent or lower while working with high quality ingredients.

Zadie’s Market current hours of operation are Wednesday through Saturday 11a.m.-9 p.m. and Sunday noon - 7 p.m.

The Kitchen Manager will be responsible for expanding the food program to include lunch. Projected hours of operation will become Wednesday through Saturday 11 a.m. to 9 p.m. Sunday supper service is also a goal.


  • Iterate existing Zadie’s menu items and concepts to expand the menu and improve customer experience
  • Lead the kitchen staff to create brunch, lunch and dinner
  • Build a team that supports a positive dining experience and the expansion of service, in collaboration with the manager and owners
  • Coordinate with the owners and manager to execute a menu of seasonal fare
  • Place supply orders coordinating with the Zadie’s grocery division
  • Create weekly budgets and order food and supplies based on budget
  • Maintain food cost at or below 32 percent
  • Maintain labor cost at or below 35 percent by September 1
  • Schedule kitchen staff
  • Train kitchen staff in Standard Operating Procedures and recipes
  • Maintain a clean, safe, sanitary and orderly kitchen
  • Document recipes and procedures to build kitchen SOPs, in collaboration with the manager
  • Create training materials in collaboration with the kitchen manager


Reports To



Collaborates With



Direct Reports

Line Cooks, Dishwashers



Full Time



$45,000 per year + depending on experience

Bonus structure

Paid holidays (Thanksgiving, Christmas Eve, Christmas Day, New Year’s Day) and 10 days paid vacation, in accordance with the Zadie’s Market Leave Policy



  • Kitchen management experience
  • Great attitude
  • Ability to work in a service-oriented team environment
  • Passion for seasonal food

To apply, please email a resume to

About Zadie’s Market

Zadie’s Market is focused on connecting farmers with consumers. We build relationships with Western North Carolina’s most passionate growers to bring  high quality fare to peoples’ plates, whether they’re dining at home or in our eatery in Marshall.


Zadie’s was founded in 2020 in response to the COVID-19 pandemic. The delivery service gave farmers a sales outlet and inspired us to create new ways to distribute food throughout our region.


Zadie’s will launch its first brick-and-mortar location in Summer 2021 in the Old Marshall Jail. This historic building sits in the center of Marshall, North Carolina, on the banks of the French Broad River. Renovated by artist Josh Copus, the building tells the story of life in this Appalachian town. Upstairs, a 6-room boutique hotel draws guests from all over the country.

Downstairs, Zadie’s Market is a small grocery store  with a market and bar. A small indoor dining room is perfect for the winter months, but the real draw is the expansive outdoor space on the banks of the river.